Recipe: Tennessee Toddy Cake

1 lb box white raisins
1/2 lb box chopped dates
2 cups Jack Daniel's Whiskey
1 c brown sugar
Tennessee Toddy Cake

2 c granulated sugar
3 sticks butter
6 eggs, beaten separately
5 c sifted flour
2 tsp nutmeg
1 tsp baking powder
1 lb bag shelled pecans

Soak raisins and dates in Jack Daniel's Whiskey and cover overnight. Grease a 10-inch tube pan. Line the bottom only with brown paper and grease again (I use parchment paper). Cream sugars and butter until fluffy. Add egg yolks and beat well. Add the soaked fruit and remaining liquid.
Reserve a small amount of flour for the nuts and add remaining flour to mixture. Add the nutmeg and baking powder. Beat egg whites until stiff but not dry. Fold into batter. Add the floured pecans last. Pour into prepared pan. Bake at 275 degrees for about 3 1/2 hours or until cake tester comes out clean. Do not overcook. Cool thoroughly on a wire rack. Remove from pan and stuff the center hole with a whiskey soaked cloth. Wrap in heavy foil and store in the refrigerator. Let mellow for 3 weeks before serving. Slice thing to serve.

(Jack Daniel's Old Time Barbecue Cookbook, by Vince Staten, c1991)